Line Cook; Sauté

Description

Week & Weekend Nights

Open Tuesday-Sunday (Mostly Closed on Mondays)

January-March only open Thursday-Sunday

• Obtains a High School diploma or GED equivalent.
• Good physical stamina to keep up in a fast-paced environment.
• Highly motivated with an attention to detail.
• Successful completion of a two-year course at culinary school.
• A minimum of two years of experience in kitchen preparation and cooking.

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

• Take inventory of all items required for station set-up and determine those items that require preparation.
• Prepares items according to standard recipes.
• Coordinates and times orders with other kitchen operations.
• Requisition s items needed to produce menu items.
• Notifies Sous Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Sets-up, maintains and breaks down prep cook station.
• Covers, dates and neatly stores all leftover products that are re-usable.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Closes the kitchen properly using the closing checklist.
• Attends kitchen staff meetings and offers suggestions for improvements.
• Assists with other duties as assigned by Sous Chef.

• Food safety certification.
• Of legal age to work.

• Prepares menu items as needed for member or guest service.
• Follows all state and local health and food safety regulations.
• Follows all safety procedures for operating and cleaning machinery.
• Knowledge of and ability to perform required role during emergency situations.

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.